May is here, which means Memorial Day is right around the corner and then, summer! Cinco de Mayo presents a great reason to get together and enjoy tequila cocktails and tasty Mexican fare. If you’re hosting a Cinco celebration this year, here are a few recipes to consider.
In the Tropics
Ingredients
- 1 ½ oz. Don Julio Blanco infused with pineapple
- 1 ½ oz. Vita Coco coconut water
- ¾ oz. Lime
- ¾ oz. Pandan syrup
Instructions
- Combine ingredients and shake.
- Served in a coconut Tiki glass topped with crushed ice.
- Garnish with pineapple leaf and umbrella.
Notes
The mixologists at Rosa Sky Miami created this recipe.
Mass Appeal
Ingredients
- 1 ½ oz. Vida mezcal
- ½ oz. Passion fruit
- ½ oz. Lime
- ½ oz. Agave
- Spicy tincture
Instructions
- Combine ingredients and shake.
- Strain into a double rocks glass with regular ice.
- Garnish with Tajin rim, mint sprig and pink flamingo skewer.
- Top with spicy tincture.
Notes
The mixologists at Blackbird Ordinary in Miami created this recipe.
Jade Margarita
Ingredients
- 1 ½ oz. Desolas mezcal
- ½ oz. St. Germain elderflower liqueur
- ¾ oz. Matcha agave syrup
- ½ oz. Lime
Instructions
- Combine and shake.
- Pour into rocks glass over ice.
- Garnish with orchid.
Notes
The mixologists at The St. Regis Aspen resort created this recipe for the Snow Lodge concept.
Tequila Breeze
Ingredients
- 1 ½ oz. Tequila Don Ramón Platinium Anejo Cristalino
- ½ oz. Aperol
- 1 oz. Coconut cream
- ½ oz. Pineapple juice
- ½ oz. Lemon juice
- ½ oz. Agave honey
Instructions
- Add all ingredients to a shaker with ice.
- Shake vigorously and double strain.
- Garnish with pineapple leaf.
Notes
The mixologists at Casa Don Ramón created this recipe.
Spicy Garden-Rita
Ingredients
- 1 ½ oz. Blanco Tequila
- ½ oz. Lime juice
- ½ oz. Orange juice
- ¼ oz. Agave simple syrup 50% agave 50% water
- ¼ oz. Munyon's Paw-Paw aperitif
- 3 large chunks of Fresh pineapple
- 3 Cilantro leaves
- 5 Mint leaves
- 1 slice of Jalapeño seeded
- 1 cup of Spinach
Instructions
- Throw all ingredients into a blender.
- Blend on high for 15 seconds.
- Pour over ice in a Collins class.
- Serve with a dehydrated lime.
- Garnish with a pineapple leaf, a cocktail umbrella and a fun straw.
Notes
The mixologists at Daytrader Tiki Bar & Restaurant in Seaside, FL, created this recipe.
Mango y Chili Margarita
Ingredients
- 2 oz. Tequila Herradura Silver
- ½ oz. Beet juice
- ¾ oz. Agave nectar to taste
- 1 oz. Fresh lime juice
- 1 slice Habanero pepper
- Mango cubes
Instructions
- Muddle mango cubes in a shaker.
- Add all remaining ingredients.
- Top with ice and shake vigorously.
- Strain into a glass over fresh ice.
- Garnish with a mango slice.
Notes
The mixologists at Herradura created this recipe.
Triple Threat Thyme
Ingredients
- 1 ½ oz. Southbound Reposado tequila
- ½ oz. Fresh grapefruit juice
- ½ oz. Fresh orange juice
- ½ oz. Fresh lemon
- ¼ oz. Light blue agave
- ½ oz. Water
- ⅛ oz. Elderflower liqueur
- Pinch of salt
Instructions
- Rim of half glass with salt.
- Add all ingredients to a shaker with ice and shake until cold.
- Pour into rimmed glass.
- Garnish with sliced citrus, ice and a sprig of thyme.
Notes
The mixologists at Southbound created this recipe.
Pain Killa
Ingredients
- 2 oz. Don Julio tequila
- ¾ oz. Lemon juice
- ¾ oz. Ginger syrup
- Mezcal
Instructions
- Combine tequila, juice and syrup and shake.
- Strain over a large ice cube into a rocks glass.
- Spray 9 mists of mezcal over top of drink.
- Garnish with a lemon wedge.
Notes
Amir Babayoff created this recipe for Ophelia in New York.
